Robert Carters Braised Collard Greens

1. 1

   Cut collard greens into chiffonade about 1/2-inch wide and blanch in salted boiling water for 10 seconds.

2. 2

   Drain, refresh in ice water and squeeze dry.

3. 3

   Heat oil in a large saute pan over medium heat.

4. 4

   Saute ham and shallots.

5. 5

   Deglaze pan with sherry vinegar and stir in honey.

6. 6

   Add stock and bring to a simmer.

7. 7

   Add collard greens and cook at a healthy simmer until tender, 10 to 15 minutes.

8. 8

   Remove greens to a bowl using a slotted spoon.

9. 9

   Heat cooking liquid and boil until reduced to about 1/4 cup.

10. 10

    Taste and adjust seasonings.

11. 11

    (You may want to add a little more honey or vinegar.)

12. 12

    Add butter, stirring constantly until it melts.

13. 13

    Return greens to pan and toss to coat.

* Per serving · 4 servings · Values may vary.